Cashew Rice with Golden Raisins
- 3 cups chicken stock
- 3 cups instant rice
- 1/4 teaspoon salt
- 1 pinch cinnamon
- 1 1/2 tablespoons butter
- 1 cup cashew halves and pieces
- 3/4 cup golden raisins
Add all ingredients except cashews and raisins to a medium saucepan. Bring to full boil over medium-heat.
Remove from heat and let stand 7 to 9 minutes.
Fluff rice with a fork and stir in cashews and raisins. Serve hot.
Recipe courtesy of Sandra Lee, 2007